Asian Braised Duck Legs

I made this last night in my quest for great duck legs. Recipe courtesy of Ming Tsai.

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• 4  duck legs
• 1⁄2 tablespoon fermented black beans
• 8  garlic cloves, chopped
• 1⁄2 tablespoon  minced ginger
• 1  onion, diced
• 1  carrot, diced
• 1  celery rib, diced
• 1  cup shiitake mushroom, sliced
• 1⁄2 cup  shaoxing wine
• 1⁄4 cup tamari
• 1⁄4 cup brown sugar
• 1⁄2 teaspoon thyme
•  water, to cover
•  salt, pepper

Directions

1. Season legs with salt& pepper.
2. Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
3. Turn over and cook 2 minutes more, remove to a plate.
4. In fat add black beans, garlic, and ginger.
5. saute 2 minutes.
6. Add onion, carrots, celery, shiitakes, cook 3 minutes more.
7. Add shaoxing and deglaze the pan.
8. Add tamari, sugar, thyme and duck legs back to pan, fat side up.
9. Add water to cover.
10. Simmer 1 1/2 hrs until duck is tender.
11. Remove legs to a platter.
12. Reduce cooking liquid by one half until thickened.
13. You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
14. Pour over legs.